Instructions

1. In a medium bowl whisk together the egg yolks, sugar, and vanilla extract.
2. Using a double boiler or a saucepan with heatproof bowl over it, melt the Cadbury Caramel Eggs.It will make a nice warm blob…go with that.
3. Place into a blender…yep, blender.
4. In a small saucepan, bring cream to a boil.
5. Once at a boil remove from heat.
6. Take ¼ cup of the cream and pour into egg mixture while whisking the whole time.You are tempering the eggs so they don’t scramble on you.Keep doing this ¼ cup at a time until all the cream is whisked in.
7. Pour mixture into blender and let sit for a minute.
8. Turn blender on low at first and then up to high, you want the chocolate fully incorporated into the cream/egg mixture.You don’t want chunks but the end of the world won’t happen if you do.
9. Divide equally between 6 mini ramekins (2 oz.) or 3 larger ones.Place them into a 9-13-inch pan and fill half way up the ramekin with hot water making them a little water bath.
10. Bake at 300F for 30-37 minutes depending again on the size of your ramekins. I had one slightly smaller on and that took 34 minutes the other three took 37. You just need to watch it.
11. You want it firm but with a little jiggle in the middle.
12. Remove from oven and from water bath and let sit for about 5 minutes.
13. If you do not want to brulee the custard because you do not have a blow torch simply add the half a mini egg on top while still warm. It will sink a little…that’s okay.
14. Place in fridge for four hours.If you are are going to brulee them, simply put into fridge for 4 hours.
15. Remove from fridge and if using the blow torch add about 1 TBSP super fine bakers sugar sprinkled on top of the custard.
16. Melt the sugar using a culinary torch and while it is still warm add the mini egg half, caramel side up.
17. You can also brulee the caramel egg as I did...I highly recommend that.